What's in Season: Tomatoes

Buying: Pick tomatoes that are heavy for their size. They shouldn't have any dents or bruises, but sun spots or splits can be cut away - splits, common in heirloom tomatoes, are due to irrigation issues - either a dry spell followed by heaving rain or inconsistent irrigation. Don't pay too much attention to color if the tomato is still a bit green as the tomato is currently ripening in front of you and will be good to eat in a few days. Over ripe tomatoes will have slack skin and will taste just as mealy as an under ripe tomato. To determine if a tomato is ripe, trust your nose and take a deep inhale. The aroma should be fragrant and the skin should yield slightly when gently pressed. A tomato that looks as though it's about to burst just yells Eat Me Now!

Storage: Tomatoes should never be put in the refrigerator. Cold temperatures cause them to lose their flavor and turn mealy. Leave them in a sun-free spot on your counter. Store tomatoes laying on the stem as the skin is tougher on the top rather than the bottom. Tomatoes, like peaches, are climacteric fruits which means they continue to ripen after being picked. If you have a cut, unused tomato, cover it in plastic wrap and still leave it at room temperature. 

Medical: High amounts of beta carotene and Vitamin C, some Vitamin B. There is reason to believe they reduce cancer risks and appendicitis. They are also believed to cure dyspepsia, liver, and kidney complaints as well as relieve constipation. Do not eat the leaves or stems as they are poisonous. Avoid if you have arthritis.


Fact: Did you know that chemists have identified more than 400 compounds that build the taste of a ripe tomato?


Cooking: To remove the skins, score a small X on the bottom of the tomato with a sharp knife and blanch in a pot of boiling water for a few seconds until the skins fold back. Immediately place the tomatoes into a bowl of ice water and gently remove the skins.

To remove the seeds, quarter the tomato and use your thumb to scoop out the seeds over the sink.
Always cook tomatoes in stainless steel as they easily absorb flavors and using aluminum or iron will cause them to taste metallic.
Tomatoes can be sliced, diced, quartered; roasted, grilled, broiled, stewed, made into sauces and frozen; they pair exceptionally well with basil, cheese, broccoli, capers. Tomatoes are rich in an antioxident known as caratenoid which is known to reduce the risk of cancer and cardiovasular disease. Fats make the carotenoid more bioavailable so extra virgin olive oil and avocados are powerful food combinations with tomatoes!

I dare you to resist popping those sungold tomatoes into your mouth and just melting with summertime bliss.


Recipes:


Tomato Party! <- click for the recipe. crowd pleaser. 

I made ratatouille with black quinoa and loved it so much I made it again and used that to stuff it into some ripe tomatoes I had leftover from the Farmers Market. Follow the directions for the quinoa salad, then cut out the top of the tomato and scoop out the inside flesh (I saved the insides and added it to a melon soup) then stuff the tomatoes with the quinoa salad, drizzle with some olive oil and bake at 350 until the tomatoes are tender, about 25 minutes. 

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I made corn salsa the other night to bring to a picnic to watch a live band play in Prescott park. It’s extremely versatile, given what’s in your box and depending on your personal preference. I used two ears of corn – shucked the kernels into a large bowl, roughly cut up 3 tomatoes with their juices (halved sungold tomatoes would add a lot of vibrant color and sweetness), cut up one white onion into small dices, one green chile (plus extra dried chile flakes – I like HOT salsa!), I had a couple tomatillos which added a bit of sweetness. Feel free to add whatever you have, whatever you like, add some peaches! Add shrimp and grilled watermelon! Chop up some fresh basil and/or cilantro and season with salt and pepper. With the leftovers the next day without any more chips, I added some freshly washed lettuce and made it into a salad with a drizzle of extra virgin olive oil.

Easy Tomato Sauce and Pizza Dough

* From Jamie Oliver

3 garlic cloves, crushed

1/2 cup olive oil

12 ripe Roma tomatoes, chopped

Salt and black pepper to taste

1/2 cup chopped basil

Sauté the garlic in the olive oil until soft. Add the tomatoes, salt, and pepper and cook until the tomatoes begin to soften. Add all but a couple of tablespoons of the basil. Put the mi

xture in a blender and blend until smooth.

7 cups strong white bread flour or Tipo “00″ flour or

5 cups strong white bread flour or Tipo “00″ flour, plus 2 cups finely ground semolina flour

1 level tablespoon fine sea salt

2 x ¼-ounce packets of active dried yeast

1 tablespoon raw sugar

4 tablespoons extra virgin olive oil

2½ cups lukewarm water

Sift the flour/s and salt onto a clean work surface and make a well in the middle. In a large cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
Move dough to a flour-dusted surface and knead it to push the air out with your hands. Divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas. Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them.
Spread the tomato sauce onto the rolled out dough and add any topping you like! mozzarella, basil and proscuitto; pears, pecorino and walnuts; squash and gorgonzola; fingerling potatoes and rosemary….


Oven-Dried Tomato Tart with Goat Cheese and Olives
5 tablespoons extra-virgin olive oil, divided
6 medium tomatoes or large romas, cored, halved crosswise, seeded
2 small garlic cloves, thinly slivered
2 tablespoons minced fresh thyme, divided
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 cup coarsely grated whole-milk mozzarella cheese
1/2 cup soft fresh goat cheese (about 4 ounces)
2 large eggs
1/4 cup whipping cream
1/3 cup oil-cured black olives, pitted
2 tablespoons freshly grated Parmesan cheese
Preheat oven to 300°F. Line rimmed baking sheet with foil; brush foil with 1 tablespoon oil. Place tomato halves, cut side up, on baking sheet. Sprinkle garlic and 1 tablespoon thyme over tomatoes; drizzle remaining 1/4 cup oil over. Sprinkle lightly with salt and pepper. Bake until tomatoes begin to shrink and are slightly dried but still soft, about 2 hours. Cool tomatoes on sheet. (Can be prepared 1 day ahead. Store in single layer in covered container in refrigerator.)

Roll out pastry on lightly floured surface to 13-inch square. Transfer pastry to 9-inch-diameter tart pan with removable bottom, pressing pastry firmly onto bottom and sides of pan. Trim overhang to 3/4 inch. Fold overhang in and press, pushing crust 1/4 inch above pan. Pierce crust all over with fork; chill 30 minutes.
Position rack in center of oven and preheat to 375°F. Line pastry with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans; bake until crust edges are golden, piercing with fork if crust bubbles, about 12 minutes longer. Cool crust 10 minutes. Reduce oven temperature to 350°F.
Meanwhile, using fork, mash mozzarella cheese, goat cheese, and remaining 1 tablespoon thyme together in medium bowl. Season with salt and pepper. Add eggs and cream and stir until mixture is well blended. Spread cheese filling evenly in crust. Arrange tomato halves in filling, cut side up. Place olives between tomatoes. Sprinkle Parmesan cheese evenly over top. Bake until filling is puffed and set, about 35 minutes. Cool 5 minutes. Push up pan bottom, releasing sides. Serve tart warm.